Scallops over Wilted Spinach Parmesan Risotto

Scallops over Wilted Spinach Parmesan Risotto is a refined yet approachable dish featuring golden-seared scallops served atop creamy Parmesan risotto with garlicky wilted spinach. It’s elegant enough for special occasions and easy enough for a sophisticated weeknight dinner.

Why You’ll Love This Recipe

• Creamy, rich risotto that complements the delicate flavor of scallops
• Perfectly seared scallops with a golden crust
• Nutrient-packed spinach adds freshness and color
• Ideal for date nights, dinner parties, or upscale home dining
• A balanced meal with protein, greens, and grains all in one

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the risotto

• Arborio rice
• Butter
• Shallot or onion
• Garlic (optional)
• Dry white wine
• Chicken or vegetable stock
• Parmesan cheese
• Salt and black pepper
• Fresh parsley (optional)

For the scallops and spinach

• Large sea scallops
• Olive oil and butter
• Fresh spinach
• Garlic
• Salt and pepper
• Lemon juice (optional)

directions

1. Prepare the risotto: In a saucepan, sauté shallots in butter. Stir in arborio rice and toast for 1–2 minutes.
2. Deglaze with white wine and stir until mostly absorbed. Gradually add warm stock, one ladle at a time, stirring often. Continue until rice is tender and creamy (about 20–25 minutes).
3. Stir in Parmesan cheese, salt, pepper, and optional parsley. Set aside and keep warm.
4. Wilt the spinach: In a large skillet, heat oil and sauté garlic briefly. Add spinach and cook until wilted. Season with salt and pepper. Remove from pan and set aside.
5. Sear the scallops: Pat scallops dry and season with salt and pepper. In the same skillet, heat oil and butter until hot. Sear scallops undisturbed for 2–3 minutes until golden. Flip and cook another 1–2 minutes.
6. Plate the dish: Spoon risotto into bowls or plates, layer with wilted spinach, and top with scallops. Add a squeeze of lemon juice and a sprinkle of Parmesan if desired.

Servings and timing

• Servings: 3–4
• Prep time: 5 minutes
• Cook time: 35 minutes
• Total time: 40 minutes

Variations

• Use shrimp or lobster instead of scallops
• Add lemon zest or juice to the risotto for brightness
• Try kale or Swiss chard instead of spinach
• Use brown butter to finish scallops for a nutty flavor
• Make it vegetarian by omitting scallops and adding roasted mushrooms

storage/reheating

• Store risotto and spinach in the fridge for up to 3 days; scallops should be stored separately
• Reheat risotto gently with added broth or water to loosen texture
• Reheat scallops briefly to avoid overcooking; best enjoyed fresh
• Not recommended for freezing

FAQs

1. Can I use frozen scallops?

Yes, just thaw completely and pat dry before cooking.

2. Do I need to stir risotto constantly?

Frequent stirring helps create creaminess but constant stirring isn’t necessary.

3. Can I skip the wine?

Yes, substitute with extra stock or a splash of lemon juice for acidity.

4. How do I know when scallops are done?

They should be golden on the outside and opaque in the center.

5. What rice should I use for risotto?

Arborio is best for its creamy texture.

6. Can I use baby spinach?

Yes, it’s ideal because it wilts quickly and evenly.

7. Can I prepare the risotto ahead of time?

You can par-cook it and finish with stock and cheese when ready to serve.

8. What cheese can replace Parmesan?

Pecorino Romano or Grana Padano are great alternatives.

9. Can I make this dairy-free?

Yes, use olive oil instead of butter and a dairy-free cheese substitute.

10. What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements it perfectly.

Conclusion

Scallops over Wilted Spinach Parmesan Risotto is a gourmet-style meal that combines luxurious textures and well-balanced flavors. With creamy risotto, tender greens, and golden scallops, it’s a dish that’s both comforting and impressive—perfect for any night you want to elevate your dinner table.

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